What are you fermenting today?

[freemotion]

Your homemade yogurt will be thinner....they thicken commercial yogurt by adding powdered milk (neuro-toxic.) They don't have to label it, because legally it is milk.

 

[Urban Farms]

We ALWAYS want recipes!

chop;
2 heads of cabbage,
2 bunches of celery
5 lbs of carrots
5 cucumbers
a head of garlic (whole cloves)
a handful of chile peppers (optional)

Brine;
a little more then half a bottle of 32 oz of Apple cider vinegar
a cup of kosher salt
dash of allspice, red pepper, nutmeg, black pepper
water until it covers the veggies

ETA; I forgot lemon!!
put about 2 lemons worth on lemon juice!!

 

[xpc]

boozo

edit: I misspelled booze, not that there is any difference betwixt the words.

 

[Wifezilla]

I'm not sure I'm in favor of mayo made with EVOO

Me either. I like bacon fat or ghee mayo.

 

[xpc]

I'm not sure I'm in favor of mayo made with EVOO

Me either. I like bacon fat or ghee mayo.

I had to look up king vitamin from one of your other posts (which was creepy) and now ghee mayo - what heck is that? Google said go away.

 

[noobiechickenlady]

I'm not sure I'm in favor of mayo made with EVOO

Me either. I like bacon fat or ghee mayo.

Mmmm, that sounds awesome! Free said something about chicken fat I think. I thought about sesame oil too, as I can get it cold pressed.
How do you use the ghee, same way, room temp, drip it in with the motor running? And can I lacto-ferment it?

 

[reinbeau]

We ALWAYS want recipes!

chop;
2 heads of cabbage,
2 bunches of celery
5 lbs of carrots
5 cucumbers
a head of garlic (whole cloves)
a handful of chile peppers (optional)

Brine;
a little more then half a bottle of 32 oz of Apple cider vinegar
a cup of kosher salt
dash of allspice, red pepper, nutmeg, black pepper
water until it covers the veggies

Thank you for the recipe, now if you could take the time, please post it in the Self Sufficient Kitchen subforum so we can always find it - it's going to disappear into this thread otherwise! Thanx!

 

[Wifezilla]

Here is how you make ghee....
http://www.mangopowergirl.com/2008/09/making-ghee-at-home.html

Ghee is the Indian word for clarified butter. You remove the milk solids and it leaves this wonderful golden oil that is shelf stable for months and can be used for deep frying because of its high smoke point.

When you make mayo, you just replace your regular oil with ghee. It will stiffen up a bit so I also add 2 tbsp of warm water after the mayo mix emulsifies.

And yes....King Vitamin was creepy! LOLOL

 

[rebecca100]

I finally got the book! Nourishing traditions, so now I can understand all that gibberish you've all been talking! I've barely been able to look at it yet though. I was proud to finally have done sauerkraut. I made yogurt yesterday. I have a question about the sauerkraut. My dh was worried about botulism and I told him that it was an acidic food and that botulism wouldn't grow in it-am I right? Also how do you store it-in the refridgerator, cabinet or can? And it has a tiny bit of icky white looking stuff in the bottom-is that normal? I am going to make butter tomorrow, I just have to remember to set the cream out tonight to use in the morning!

 

[noobiechickenlady]

YAY! It is a definate eye opener. I found a single, solitary copy of Nourishing Traditions while browsing the bookstore this past weekend. I had to turn it back into the library before I was quite finished with it I snatched it off the shelf and hugged it like a long lost child until DH told me he had found it online for half the price and had ordered it for an early Christmas for me. He did pay attention!

My yogurt turned out so well! Much thicker with the organic, no pectin, no gelatin yogurt than it was before. Thick is a relative term I suppose.
I don't have enough experience to answer about the botulism. It would have to depend on just HOW acid your kraut is, as I know acid does kill the spores. I do know that you will have NO doubts if the saurkraut has gone bad.